The schedule is as follows:
Egg Bruschetta with Pesto
1/2 cup pine nuts
2 oz parmigiano-reggiano cheese, cut into 2 pieces
2 garlic cloves
1 fresh red cayenne pepper (or other fresh hot red pepper), seeded
5 cups basil leaves (packed)
juice from 1/2 lemon
1/2 cup extra virgin olive oil
freshly cracked black pepper
whole wheat sourdough baguette
6 fresh organic eggs
extra virgin olive oil for skillet and drizzling
12 baby spinach leaves chopped for garnish (optional)
Toast pine nuts in skillet until just beginning to brown. Remove from heat and allow to cool.
Add cheese to food processor fitted with the chopping/mixing blade. Process until cheese is grated. Add cooled pine nuts, garlic and red pepper and process until all ingredients are finely grated. Add half of basil leaves, lemon juice and 1/4 cup olive oil and process until smooth but with a bit of texture. Add remaining basil, remaining olive oil, 1/4 tsp salt and 1/4 tsp pepper. Process until well mixed. Taste and adjust seasonings if desired.
Slice bread into twelve 3/4 to 1 inch thick pieces. Toast in oven or toaster until golden brown. Slather pesto over bruschetta.
Heat large skillet over medium-high heat. Add enough olive oil to lightly cover pan. Crack eggs into skillet and turn heat down to medium-low. Cover pan and cook for 3 1/2-5 minutes or until whites are set and yolk is cooked to your preference. (I like mine runny so I cook for 3 1/2 minutes.)
Place 2 pieces bruschetta on each plate and top with 1 egg per serving. Serve immediately topping egg with sea salt, pepper & chopped spinach leaves.
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It is "Breakfast" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends. Have a favorite breakfast recipe of your own? Please share in the comments section of this post.
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